SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT EASTERN MEDITERRANEAN UNIVERSITY

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1 SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT EASTERN MEDITERRANEAN UNIVERSITY ASSOCIATES DEGREE IN TOURISM AND HOSPITALITY MANAGEMENT COURSE DESCRIPTION 1. THRM111 Introduction to Tourism Industry This course introduces the basics of tourism to students. This course also provides an excellent grounding for the other courses that will be studied in subsequent years. Students develop an understanding of the terminology, concepts, and procedures used in the tourism and hospitality industries. Abbreviated Title: Intro. To Tourism Ind. Category: AC Course Teaching Language: Keywords: Destination, Hospitality, Culture 2. THRM113 Introduction to Lodging Industry The aim of this course is to provide a basic understanding of the lodging industry. During the course, segments of the lodging industry, characteristics of guests, management of hotels, departments of hotels like rooms division, food and beverage division, sales and marketing division will be reviewed, and new trends in lodging industry will be analyzed. Abbreviated Title: Int. to Lodging Ind. Category: FC Course Teaching Language: Keywords: lodging industry, management, rooms division, food and beverage division. 3. THRM115 Tour Operators and Travel Agencies The aim of this course is to provide the basics of travel industry. In this course, the operations of tour operators (as wholesaler) and travel agencies (as retailer). Will be examined. Abbreviated Title: Tour Oper. and Trav. Ag. Category: AC Course Teaching Language: Keywords: Travel, Operator, Tour, Agency. 4. ENGL105 Communication Skills for Tourism and Recreation Industry I ENGL 105 is a first semester ESP course at the School of Tourism and Hospitality Management. The aim of this course is to equip students with general and specific Tourism terminology and expressions which will help them communicate efficiently at the workplace. Credits: 3 / 1 Prerequisites: None Co requisites: None Abbreviated Title: Basic Communication Skills I Category: FC Course Teaching Language: Keywords: Academic, Language Structures, Lexis

2 5. TGER117 Basic for Tourism and Recreation Industry I This course is an introduction course for the language, with emphasize on practicing intonation, pronunciation, use of basic grammar. The course stresses usage and grammar through exercises focus on general subjects. Abbreviated Title: Basic I Category: AC Course Teaching Language: Keywords: Intonation, Pronunciation, Grammar 6. TUSL181/HIST280 Turkish as a Second Language / Ataturk s Principles and Turkish Reforms Credits: 2 Prerequisites: None Co requisites: None Abbreviated Title: Communication in Turkish/ Hist. Turk. Ref. Category: UC Course Teaching Language: Turkish Keywords: 7. THRM112 Housekeeping Operations This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility. Abbreviated Title: Housekeeping Operations Category: AC Course Teaching Language: Keywords: Cleaning, Rooms, Supervision 8. THRM114 Food and Beverage Operations This course is designed to explore and analyze the food and beverage service management that focuses on the technical and management skills needed to be successful in food and beverage service management. Current and future issues affecting F & B service industry are addressed. Abbreviated Title: Food and Beverage Operations Category: AC Course Teaching Language: Keywords: Service, Restaurant, Skills.

3 9. THRM116 World Destinations This course provides concepts and geographic knowledge for the travel industry. The geographic resources, natural and historical attractions and from ecotourism to luxury travel, from unforgettable lodgings to meals as a tourist destination will be examined. Abbreviated Title: World Destinations. Category: AC Course Teaching Language: Keywords: Travel, Destination, Attraction, Tourist. 10. ENGL106 Communication Skills for Tourism and Recreation Industry II ENGL 106 is a second semester ESP course at the School of Tourism and Hospitality Management. The aim of this course is to equip students with general and specific Tourism terminology and expressions which will help them communicate efficiently at the workplace. Credits: 3 / 1 Prerequisites:ENGL105 Co requisites: None Abbreviated Title: Basic Communication in Teaching Language: Keywords: Writing, Reading, Speaking and Listening 11. TGER118 Basic for Tourism and Recreation Industry II Category: UC Course In this course, students will be introduced primarily into listening, vocabulary, writing, speaking, and pronunciation and secondarily into grammar. They will be able to hold basic conversations and ask and answer basic questions. Credits: 3 Prerequisites: TGER117 Co requisites: None Abbreviated Title: Basic II Category: FC Course Teaching Language: Keywords: Writing, Speaking and Grammar 12. THRM100 Industrial Training I 13. Credits: 0 Prerequisites: None Co requisites: None Abbreviated Title: Industrial Training I Category: FC Course TOYO211 Front Office Operations This course intends to provide the students with the analysis and discussion of front office operations and management based upon the guest cycle, front office accounting, night audit, and revenue management. Abbreviated Title: Front Office Management Category: AC Course Teaching Language: Keywords: Reservation, Registration, Occupancy. 14. THRM213 Food Production I This course provides the student with the basic introduction of theory and practice of professional cooking. Topics will be presented in a continuous, logical sequence, the course being organized as continuum. Credits: ( 3 / 1 ) Prerequisites: None Co requisites: None Abbreviated Title: Food Production I Category: AC Course Teaching Language: Keywords: Cooking, Recipes, Operations

4 15. THRM215 Computerized Reservation Systems for Travel Industry This course aims to introduce Galileo System, widely utilized by aviation industry and travel agencies and which provides for the industry the information for reservation, ticketing and air fares, accommodation, car rental and general data for countries, cities and air ports, expediting air transportation and surface transportation for the sectors application. Credits: ( 3) Prerequisites: None Co requisites: None Abbreviated Title: Comp. Res. Sys. Category: FC Course Teaching Language: Keywords: Air Availability, Hotel and Car Reservation, Fares, IATA, Timatic, Ticket Production. 16. TENG217 for Tourism and Recreation Industry I This course is intended for students who are at an upper intermediate level of. Students will continue to develop their range and competence in the language skills of their academic discipline and profession. The main emphasis is placed on listening and speaking skills of students necessary for effective professional communication. Credits: 3 / 1 Prerequisites: ENGL106 Co requisites: None Abbreviated Title: for Tourism and Leisure I Category: FC Course Teaching Language: Keywords: Communication, Listening, Speaking 17. TGER219 for Tourism and Recreation Industry I 18. There will be a development of receptive and productive skills introduced in basic courses. Advanced reading, vocabulary building, idiomatic expressions and forms used in everyday language. Credits: 3 Prerequisites: TGER118 Co requisites: None Abbreviated Title: for Tourism and Leisure I Category: FC Course Teaching Language: Keywords: Conversations, Grammar and Writing Skills THRM212 Cost Analysis and Control The aim of this course to provide the students with the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost volume profit analysis and cost control, menu pricing, theft prevention, and food and beverage cost report applications. Abbreviated Title: Cost Analysis & Control Keywords: Food cost, Recipe, Purchasing, Pricing, and Menu. Category: UC M Course Teaching Language: 19. THRM214 Food Production II This course further develops the basic requirement for unsupervised professional catering. Topics will be presented in a continuous, logical sequence, the course being organized as a continuum. The course is based on student centered self/guided study, student s active participation and acceptance of responsibility for their own learning is essential success. Credits: ( 3 / 1 ) Prerequisites: THRM 213 None Co requisites: None Abbreviated Title: Food Production II Keywords: Recipes, Advanced Cooking. Category: AC Course Teaching Language:

5 20. THRM216 Computerized Systems for Hospitality Industry FIDELIO Front Office and F&B programs are designed to create professionals who enjoy working in a fastpaced environment. It is also intends to increase student s implementation for effective communication in tourism industry. This course will help students to learn how to use Fidelio Front Office and F&B applications. Abbreviated Title: HCS FIDELIO Category: FC Course Teaching Language: Keywords: Fidelio, reservation, costing 21. TENG218 for Tourism and Recreation Industry II The aim of this course is to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. The main emphasize is placed on the strategies necessary for effective professional communication. Credits: 3 Prerequisites: TENG219 Co requisites: None Abbreviated Title: for Tourism and Rec. II Category: FC Course Teaching Language: Keywords: Communication, Terminology, Writing Skills 22. TGER220 for Tourism and Recreation Industry II The aim of the course is to develop writing skills and processes in introductory courses. Practice takes place in the form of short conversations on tourism related subjects as well as on general subjects such as work and cultural sphere. Grammar is developed through situational conversations in various contexts. Credits: 3 Prerequisites: TGER217 Co requisites: None Abbreviated Title: for Tourism and Rec. II Category: FC Course Teaching Language: Keywords: Conversations, Grammar and Writing Skills